Wednesday, January 06, 2010

Potato Soup

We had potato soup tonight. This is a big, hearty meal that's listed on the Weight Watchers menu list and is very weight friendly. You can see the recipe at the link above.

PawPaw changes the recipe a little.

4 lbs red potatoes, cut into small chunks
4 cups fat-free chicken broth
4 oz tasso, cut into small pieces
4 oz fat-free condensed milk
2 oz fat-free half&half
4 oz shredded carrots
1/2 purple onion, chopped

Wash potatoes and cut them into small pieces. Put the potatoes, onion, carrots, and tasso in a soup pot and boil them in the chicken broth. You might need to add a little water, but it will cook off. Cook the potatoes until they become "mushy". Turn off heat and add condensed milk and half&half. Let it sit about five minutes while you set the table.

Serve with saltine crackers and maybe a sprinkle of shredded cheese. Salt and pepper to taste.

I'm still amazed that someone makes fat-free half & half. This is a very good potato chowder and although the original recipe says to make it in a slow cooker, you can cook it on the stove in just about an hour.

Bon Apetit!


GunGeek said...

I'm amazed that someone can make a fat free product and still call it "Half & Half". Since one of the halves is cream in Half & Half, and cream is by its very definition high in fat, how does one go about making fat free Half & Half?

That's like fat free lard. It's an oxymoron.

Anonymous said...

Quick Cream of Potato Soup

1 med. Potato, peeled and finely diced.
1 med. Onion, diced.
1 largish rib of celery finely diced (with the leaves, they are important.)
salt & pepper.

Boil veggies in water barely to cover until potato and celery are tender. Partially mash with hand masher. This will be about a quart so add milk (I like 2%.) to make up your desired amount. Heat to serving temperature and dot with a little margarine or butter. I like this soup with crusty rolls or Pilot Bread. My mom used to make this for us kids when we came home from school for lunch. It takes less than half an hour.

Use at least 2% milk. Skim or 1% taste "off".

If you want lunch to make the wire services, use whole milk.

If you want to sit there with your arms wrapped around you, eyes closed, chanting, "Oh, Lord, Yes, Yesss, Ohhhh, Yessssss!" use cream.

I made a pot of this soup for my finacee in March of 1968. We had just come back to my folks house from a nasty, rainy, windy fishing trip. After lunch she moved our wedding date from Sept. 1 to June 1. We'll celebrate our 42nd anniversary this June. (I used whole milk.)

Gerry N.

Windy Wilson said...

Gun Geek, in Germany and Austria they call non-fat milk "fat poor milk" (Fettarm Milch). That's a total miscue by marketing, but it was explained to me that the Germans don't want to buy things that don't have what they're supposed to have in them.

Gerry, I guess that was "marry me" potato soup. :)